Recent Advances in the Interactions between Starch and Polyphenols Regulated by Food Processing Methods

LI Qin; LI Yuwan; RAO Lei; ZHAO Liang; WANG Yongtao; LIAO Xiaojun

doi:10.13386/j.issn1002-0306.2022020082

Volume 43 Issue 22

Nov. 2022

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Science and Technology of Food Industry > 2022 > 43(22): 481-490. > DOI: 10.13386/j.issn1002-0306.2022020082

LI Qin, LI Yuwan, RAO Lei, et al. Recent Advances in the Interactions between Starch and Polyphenols Regulated by Food Processing Methods[J]. Science and Technology of Food Industry, 2022, 43(22): 481−490. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022020082.

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Recent Advances in the Interactions between Starch and Polyphenols Regulated by Food Processing Methods

College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center of Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China

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Received Date: February 13, 2022
Available Online: September 12, 2022

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Abstract

Abstract

Starch and polyphenols can interact through predominant non-covalent bonds to form a range of distinctive starch-polyphenol complexes, which exhibit varied physicochemical properties, nutritional characteristics, and bioavailability. This paper mainly reviews the current regulation methods and effect, as well as the regulation mechanism of different food processing methods to the interactions between starch and polyphenol in perspective of thermal, non-thermal and the combined processing methods in recent decades. Different food processing methods turn out to modulate the interactions between starch and polyphenols by changing the multi-scale structure of starch. Thermal processing methods affect starch structure through strong thermal effect, which is beneficial to strengthen the interactions between starch and polyphenols and induce the formation of new crystalline structure. Non-thermal processing methods are considered to have a less obvious effect on starch structure in comparison of thermal processing methods, but could have more precise modifications. And the combined processing methods can further improve efficiency. This review is expected to provide reference for future quality control in food system by appropriate processing technology.
- processing methods,
- regulation,
- starch,
- polyphenols,
- interactions

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References (53)

References

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